AFRICAN PEANUT STEW

Ingredients:

• 2 medium onions

• 6 cloves of garlic]

• 1 1/2 inch of fresh ginger

• 1 large bunch of collard greens

• 12 oz (2 small cans) tomato paste

• 16-20 oz crunchy peanut butter

• 1 sweet potato 

• 1 yellow, 1 orange, 1 red pepper

• 9 cups water

• 10 tbsp dried veggie stock

• 5(+/-) tbsp of salt

• 2 tbsp black pepper

• sriracha sauce

Instructions:

STOCK

Finely chop onion, garlic, ginger and collard stalks.

Add water, dried veggie broth.

Add sweet potato in large chunks.

Bring to boil for 20 minutes

PASTE

Mix tomato paste, peanut butter and2-3 cups of veggie stock (from the pot) in a heat safe bowl.

Add as much Sriracha as you think you can take.

Add back to cooking veggie stock.

VEGGIES

Saute coarsely-chopped peppers and collard leaves for approx 10 minutes or until the leaves cook down.

Add to Stock. Reduce heat and continue to boil.

Serve in Bowls. Garnish with Cashews.